Additional information
Packsize | 2/6 LB AVG |
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This unparalleled raw milk Manchego is exclusively produced using sheep`s milk collected from local herds. Once the milk is collected, Artequeso Manchego cheese is produced following only the strictest of artisan traditions, during which cheesemaker Alfonso Alvarez and his staff keep absolute control over each step of the cheese making process: this includes curd cutting, whey drainage, salting, and finally drying. Once the make process is complete, each wheel is carefully tended to during the affinage process, with particular attention devoted to controlled temperature and humidity levels.
Packsize | 2/6 LB AVG |
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Milk: Sheep
Country: Spain
Pasteurization: Raw
Region: La Mancha
Pack: 2/7#
Age: 6 Months
Fat: 45%-57%
Protection: D.0.P.
This ‘Manchego’ cheese is coated with fresh local rosemary and aged for 15 months. During the curing time, the cheese picks the amazing aroma of the rosemary, adding an extra depth of flavor.
This Manchego is aged for 12 months, and is a semi-firm cheese with a rich golden color and small holes. It ranges from mild to sharp, depending on how long it is aged.
Pasteurized sheep´s milk, naturally aged minimum 120 days, with chili infused into the cheese and applied on the rind.
Cana de Oveja is a soft-ripened cheese made from pasteurized sheep`s milk, in Murcia, Spain. This cheese is similar to the French Bucheron. This creamy, gooey cheese has a bloomy rind with flaky, crumbly texture with notes of tangy butter in paste. Cana de Oveja is aged for 21 days, as it ages, the flavour intensifies. It pairs well with white wine, almonds and fig
It´s a particular and different cheese made from sheep milk and pure black truffles quality. With a healing between 20 and 30 days, that surprises fans and pundits in the consumption of cheese and satisfies the most gourmet palates.